by
Ruiz-Capillas, Claudia, editor.
Call Number
664.06 FLO
Publication Date
2016
Format:
Electronic Resources
Relevance:
157997.7188
by
Nollet, Leo M. L.
Call Number
664.07
Publication Date
2017
Format:
Electronic Resources
Relevance:
30669.6641
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by
Nollet, Leo M. L.
Call Number
641.3383
Publication Date
2023
Summary
The book provides an overview of spices of different categories such as terpenes and terpenoids, oleoresins, alkaloids, and polyphenolics and flavonoids; and it provides qualitative and quantitative guidelines for ensuring their quality and safety using modern analytical tools and techniques.
Format:
Electronic Resources
Relevance:
30629.8809
by
Nollet, Leo M.L.
Call Number
664.9072
Publication Date
2010
Summary
When it comes to food selection, consumers are very reliant on their senses. No matter the date on a carton of milk or the seal on the package of meat, how that milk smells and the color of that meat are just as critical as any official factors. And when it comes to meal time, all the senses must conspire to agree that taste, smell, color, and texture are appealing.Fidel Toldrá was named 2010 American Meat Science Association Distinguished Research Award recipient Compiled by two of the most esteemed researchers in the food science industry, Leo M.L. Nollet and Fidel Toldrá, Sensory Analysis o
Format:
Electronic Resources
Relevance:
30611.3418
by
Nollet, Leo M. L.
Call Number
664.07
Publication Date
2019
Format:
Electronic Resources
Relevance:
30611.2793
by
Nollet, Leo M.L.
Call Number
664.06
Publication Date
2009
Summary
Offers a description of the principles, procedures, and technology of the modern analytical techniques used in the detection, extraction, clean up, and determination of pesticide residues present in the environment. This book provides the historical background of pesticides and emerging trends in pesticide regulation.
Format:
Electronic Resources
Relevance:
30603.6504
by
Ahmad, Javed.
Call Number
664.02
Publication Date
2021
Format:
Electronic Resources
Relevance:
3040.6548
by
Siddiqi, K. S.
Call Number
664.06
Publication Date
2018
Format:
Electronic Resources
Relevance:
3040.4346
by
Mahgoub, Salah E. O.
Call Number
664
Publication Date
2018
Format:
Electronic Resources
Relevance:
3040.4136
by
Basantia, N. C.
Call Number
664.07
Publication Date
2018
Format:
Electronic Resources
Relevance:
2482.6255
by
Thangadurai, Devarajan.
Call Number
664.07
Publication Date
2022
Format:
Electronic Resources
Relevance:
2027.2946
by
Simpson, Benjamin K.
Call Number
664
Publication Date
2012
Summary
The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built. In Food Biochemistry and Food Processing, Second Edition, the editors have brought together more than fifty acclaimed academicians and industry professionals from around the world to create this fully revised and updated edition. This book is an indispensable reference and text on food biochemistry and the ever increasing developments in the biotechnology of food processing. Beginning with sections on the essential principles of food biochemistry, enzymology
Format:
Electronic Resources
Relevance:
1686.7676
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